Recipe: Lavender Lemonade

My English Lavender is in full bloom at the moment, which is the perfect time to make Lavender Lemonade. Bees love lavender, why not you?

After creating it a year ago, this has become one of my favorite summer time drinks. The bold herbal lavender sophistication counteracts the tart lemon wonderfully, and brings a unique and beautiful color to your glass. The lavender blooms make a gorgeous garnish, but this lemonade can be made even when lavender is not in bloom.

Lavender Lemonade Recipe

10 cups water

Large handful lavender stocks and blooms, roughly 2 cups pushed down

6 large lemons, juiced (about 1.5 cups juice)

1 cup sugar

Thoroughly rinse lavender and remove leaves and flower stalks from woody branch. You should have roughly 2 cups when placed in a measuring cup. Set aside.

Handful of Lavender

Pressed Lavendar Roughly 2 Cups

Place water in a stock pot and bring to a boil. Add lavender, cover, and turn off heat. Allow to steep for at least an hour, preferably longer, or until water has cooled.

Steep Lavender in Hot Water

Remove lavender from water and discard. Pour water through a strainer into a large pitcher.

Juice the lemons and add juice to the pitcher. Add the sugar, Mix well. Chill until cold.

Pour into tall glasses and place a lavender flower stalk into each glass to garnish.

Lavender Lemonade

Recipe by Jothan Yeager, July, 2010

The Bald Gourmet seeks out delicious food and flavor combinations from around the world and creates wonderful recipes from them that anyone can make.

When your English Lavender is in full bloom, it is the perfect time to make Lavender Lemonade. Bees love lavender, why not you? After creating this recipe in 2010, it has become one of my favorite summer time drinks. The bold herbal lavender sophistication counteracts the tart lemon wonderfully, and brings a unique and beautiful color to your glass.

Author: Jothan Yeager – The Bald Gourmet

Recipe type: Drinks

Ingredients

10 cups water

Large handful lavender stocks and blooms, roughly 2 cups pushed down

6 large lemons, juiced (about 1.5 cups juice)

1 cup sugar

Instructions

Thoroughly rinse lavender and remove leaves and flower stalks from woody branch. You should have roughly 2 cups when placed in a measuring cup. Set aside.

Place water in a stock pot and bring to a boil.

Add lavender, cover, and turn off heat.

Allow to steep for at least an hour, preferably longer, or until water has cooled.

Remove lavender from water and discard.

Pour water through a strainer into a large pitcher.

Juice the lemons and add juice to the pitcher.

Add the sugar and mix well.

Chill until cold.

Pour into tall glasses and place a lavender flower stalk into each glass to garnish.

Notes

Lavender blooms make a gorgeous garnish, but this lemonade can be made even when lavender is not in bloom.

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Welcome!

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.